Serving sustainability!

We want to help shape a better future for humans and animals, and that’s what our mission is all about: Produce meat that is both tasty, nutritious, and respectful of animals and our planet. We will produce our meat in vitro instead of from slaughter.

Unsustainable

Bovine were first domesticated 10 000 years ago. It was used for food, but also as a tool for working the land and transportation, as well as for many other activities.

Horses, cars and tractors made bovine obsolete, and they lost their job as living equipment for moving things, but not for their meat.

During the last 60 years, we went from 70.5 million tons of meat production, with beef representing 28.76 million tons to 346.14 million tons, with beef representing 71.61 million tons.

These numbers are quite staggering and will grow to more than 500 million tons with beef meat reaching over the 100 million tons threshold.

One of the worst production systems

Using cow for meat is one of the most inefficient food production systems in the world. As a result, it is exposed to a major disruption.

You can look at the issues in many ways; whether it is the animal welfare tragic situation happening every day or an environmental disaster costing the equivalent of about US$1.18 trillion every year*, or increasing health issues with zoonotic diseases. Producing meat at an industrial scale, the way it is produced, is unsustainable.

Cultivated meat is a solution that we cannot ignore, because it solves all these problems that industrial meat production poses.

*UN Environment Program on 10 things you should know about industrial farming. Industrial bovine meat farming is among the worst contributor of GHG.

Science or science fiction – How can we make meat without the animal?

The food industry is on the verge of a radical innovation. This “quantum leap” has already begun with plant based and fermentation precision products taking their place. The arrival of cultivated meat will be a huge catalyst for this transformation.

Understanding micro-organisms and organizing them allows us simply to bypass the macro-organisms (animals), as we currently use them, to produce meat.

By doing this, we can produce animal meat directly from the cell and with the exact specifications we need, rather than breaking down macro-organisms, starting with the animal slaughtering and then cutting the body, the skin, the carcass, the parts, butchering the pieces and then get the meat.

We can replace a cruel and inefficient system* that requires huge amounts of inputs and produces harmful GHGs, in mind-boggling amounts, while cultivated meat is going to be precise, avoiding this excessive environmental pollution.

*30 – 37%% of live weight is edible meat for human consumption according to two different sources 1) 30%, Vaclav Smil, Should we eat meat? (2013), 2) 37% Tuomisto, Ellis, Haastrup (2014).

The same meat but made in a better way

Our approach is to use biomimicry and start at the micro level, feeding the cells to mimic the bovine organism, but in vitro (outside the animal), with amino acids, glucose, proteins, vitamins and all the other forms of nutrients found in the animal body.

Cells are what constitute the tissue and the tissue is what constitutes the meat. Producing meat using adapted cell culture technique will allow us to make meat with similar molecular properties, while potentially improving the meat nutritional values.

So, what’s the future with Cultivated meat?

It will gradually get on the shelf of grocery stores and restaurant menus. Singapore has approved cultivated meat for consumption. Eventually, perhaps within the next 3-4 years, cultivated meat will be offered in many countries.

“Our task must be to free ourselves by widening our circle of compassion to embrace all living creatures and the whole of nature and its beauty.”

-Albert Einstein

Let me know, if you are interested in working together, you can write to me at pnormandin@meatleo.com. I would love to hear from you and what you could do for getting cultivated meat becoming the meat reference.

About Meatleo^®

Formed to tackle one of modern society’s greatest challenges now within reach, food biotech company Meatleo^® intends to apply its proprietary scientific process to produce delicious, nutritious beef without slaughter animals or harm to our planet.

By means of cell culture and a unique manufacturing bioprocess, we intend to accelerate the necessary and inevitable transition to sustainable meat consumption at scale.